Description
This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a comforting and flavorful dish featuring a tender chuck roast slowly cooked with aromatic herbs, fresh cranberries, and a rich balsamic glaze. Perfect for a cozy family dinner, this recipe brings a delicious balance of savory and tangy flavors enhanced by the sweet touch of brown sugar or maple syrup.
Ingredients
Scale
Beef and Seasoning
- 3 to 4 lb chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Glaze and Liquids
- 2 cups cranberries (fresh or frozen)
- 1/2 cup balsamic vinegar
- 2 cups beef broth
- 2 tablespoons brown sugar or maple syrup
Vegetables and Herbs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 carrots, chopped
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Other
- 2 tablespoons olive oil
Instructions
- Season the Roast: Pat the chuck roast dry with paper towels and season it evenly on all sides with salt and black pepper to enhance the flavor.
- Heat the Oil and Sear: Heat the olive oil in a Dutch oven over medium-high heat. Once hot, sear the roast on all sides until it develops a rich brown crust, which locks in juices and adds depth of flavor.
- Sauté Aromatics: Remove the roast from the pot and set it aside. In the same pot, add the chopped onions and minced garlic. Sauté until they soften and become fragrant, about 3-5 minutes.
- Deglaze the Pot: Pour in the balsamic vinegar, scraping up any brown bits stuck to the bottom of the pot with a wooden spoon. This will add complexity to the glaze.
- Add Liquids and Cranberries: Stir in the beef broth, fresh or frozen cranberries, brown sugar or maple syrup, and the sprigs of thyme and rosemary. Let the mixture simmer gently for about 5 minutes to meld the flavors.
- Return Roast and Add Carrots: Place the roast back into the pot and add the chopped carrots around it. Spoon some of the glaze over the top of the meat.
- Braise in Oven: Cover the Dutch oven tightly with a lid and transfer it to a preheated oven at 325°F (163°C). Braise for 3.5 to 4 hours, or until the beef is fork-tender.
- Rest the Roast: Remove the pot from the oven and let the roast rest for 10 minutes. This helps the juices redistribute throughout the meat for maximum tenderness.
- Thicken the Glaze (Optional): Meanwhile, return the pot with the cooking liquid to the stovetop and simmer to thicken the glaze to your desired consistency for serving.
- Serve: Slice the roast and serve it drizzled with the cranberry balsamic glaze. This dish pairs beautifully with creamy mashed potatoes or polenta to soak up the delicious sauce.
Notes
- For best results, use a well-marbled chuck roast to ensure tenderness after braising.
- Fresh or frozen cranberries can be used interchangeably; just avoid thawing frozen cranberries before cooking.
- Adjust sweetness by varying the amount of brown sugar or maple syrup according to your taste preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make the glaze thicker, simmer uncovered until it reaches a syrupy consistency.
